Ingredients

• 1/3 cup red-wine vinegar
• 3 tablespoons Dijon mustard
• Salt and pepper, to taste
• 1 cup extra-virgin olive oil
• 2 pounds small red new potatoes
• 3 scallions, thinly sliced
• 1/2 cup whole, flat-leaf parsley leaves

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Instructions

1. Whisk the vinegar, mustard, salt, and pepper in a bowl. Whisking constantly, drizzle in the oil, continuing until the dressing is very thick and well combined. Reserve.
2. Cook the potatoes in boiling salted water, about 20 minutes. Drain, cool and cut into quarters.
3. Place the potatoes in a large bowl. Pour the dressing over the potatoes. Season with salt and pepper and toss carefully using a large rubber spatula. Sprinkle with the scallions and parsley; toss to combine.